Brioche bread

Mixing time: 15´/ 17´

Mass temperature: 24 ºC

1st Fermentation of undivided dough: 30´

2nd Fermentation piece of divided dough: 5'.

3rd Fermentation formed piece: 1.5 h

Cooking time: 15´/ 35´

Oven temperature: 190 ºC

ELABORATION

• Knead all the ingredients together until you get a fine and elastic dough. The kneading must be intense as we are using strong flour.
• Leave to rest 30 minutes.
• Divide into pieces of 60 g and shape into little balls.
• Form a traditional Brioche, round and braided, and place into moulds. It can also be made in the form of a loaf, (in this case follow instructions of the recipe for loaves and dividing and forming.)
• Place the pieces tightly on plates and ferment at 30 °C and 75 % humidity.
• Once the pieces are fermented, brush over beaten egg.
• Bake without steam

Observations

• This is a bun of French origin very appreciated for breakfasts and lunches. Its base formula is used in the making of other pastries and desserts like French toast.